Frozen Bean & Cheese Burritos

prep time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

servings: 8

Homemade freezer burritos don't have to be time-consuming! This recipe is fast and perfect for meal prepping. Make a batch (or double the batch) on the weekend to store in the freezer for a week of healthy breakfasts or lunches. From the freezer, just pop the burrito into the microwave or toaster oven and dig in! You can also heat them in the oven – see recipe instructions for details. Share this recipe with friends and family and leave us a review!

For another fabulous burrito recipe, try our Make Ahead Breakfast Burrito.

Ingredients

2 cups white rice
2½ cups water
1 lime, zested and juiced
¼ cup chopped cilantro
1 tablespoons olive oil
1 red bell pepper, sliced
1 small onion, sliced
2 (15-ounce) cans black beans, rinsed and drained
½ cup enchilada sauce
1 teaspoon chili powder
1 teaspoon ground cumin
Salt and pepper, to taste
8 ounces Cabot Mild Cheddar, grated (about 2 cups)
8 large 12-inch burrito-size flour tortillas
Guacamole and Cabot Sour Cream for garnish

Directions

MIX rice and water to a medium pot and bring to a boil with a pinch of salt. Reduce heat and simmer, until rice is tender, about 15 minutes. Remove from heat and stir in lime juice, zest and cilantro. Season with salt and pepper to taste. Allow to cool slightly.
HEAT olive oil in a large skillet over medium high heat. Add peppers and onions and cook until softened, 8-10 minutes. Allow to cool slightly.
COMBINE beans with enchilada sauce, chili powder, and cumin. Season with salt and pepper. Add peppers and onions and stir to combine.
TAKE each tortilla and add about ⅓ cup rice, ⅓ cup bean pepper mixture, and ¼ cup shredded cheddar.
TIGHTLY roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil if freezing/storing for later. Repeat with the remaining tortillas.

Tags:Recipe, Breakfast & Brunch, Entrees, Kid Friendly, Mexican, Budget Friendly, High Fiber

Recipe Note

*To Cook from Refrigeration: Place the burrito in a skillet and cook over medium-low heat until the outside is brown and crispy, and the cheese is melted on the inside, about 3-4 minutes per side.

*To Microwave from Frozen: Remove burrito from foil and place on a microwave-safe plate. Microwave for 2-3 minutes, or until the burrito has completely thawed. If a crispy burrito is desired, transfer to a skillet and cook over medium-low heat for 3-4 minutes per side.

*To Bake from Frozen: Preheat the oven to 400 degrees. Place the wrapped burrito on a baking sheet and bake for about 45 minutes. If a crispy burrito is desired, after 45-minutes unwrap the burrito, and put back in the oven for another 10 minutes.

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For another fabulous burrito recipe, try our Make Ahead Breakfast Burrito.

Directions

MIX rice and water to a medium pot and bring to a boil with a pinch of salt. Reduce heat and simmer, until rice is tender, about 15 minutes. Remove from heat and stir in lime juice, zest and cilantro. Season with salt and pepper to taste. Allow to cool slightly.
HEAT olive oil in a large skillet over medium high heat. Add peppers and onions and cook until softened, 8-10 minutes. Allow to cool slightly.
COMBINE beans with enchilada sauce, chili powder, and cumin. Season with salt and pepper. Add peppers and onions and stir to combine.
TAKE each tortilla and add about ⅓ cup rice, ⅓ cup bean pepper mixture, and ¼ cup shredded cheddar.
TIGHTLY roll the tortilla, folding over the ends, to form a burrito. Once formed, wrap the burrito in heavy-duty aluminum foil if freezing/storing for later. Repeat with the remaining tortillas.